Tuesday, October 21, 2008

Ulli Theeyal

Soi bhajil masol is something which is there in any Kerala-Konkani’s pantry.In fact it is made in bulk and stored for months.I always used amma’s masol,until I learnt to make it using dessicated coconut instead of copra(which saves a lot of time) and then started making it in the MW(which makes the process even more faster).The masol is used mainly for making ghashis,but there are,of course many innovative curries which can be made using this as the base.It is almost similar to the Varutharacha masala which is used for many Kerala dishes.

My ma-in-law,living for 30 years in Kerala after her marriage,has a definite soft corner for Kerala-Konkani dishes as well as Kerala dishes.In fact,the only thing she asks my amma from Ekm is the masol.Once she made a theeyal using the masol and all of us were so surprised..I,for one never knew that theeyal could be prepared using this masol.Since then,I’ve been making it every time I get nice and round small onions.It can be made with Bitter gourd as well as Yam or using Black channa.If you don’t have soi bhajil masol,you can make it using freshly roasted masala using the same ingredients.

Ulli Theeyal


Ulli/small onions – 15-20,peeled and cut into half
Soi bhajil masol *– 2-3 tbsp
Tamarind – 1 small piece soaked in 1 cup hot water
Green chillies – 2,chopped
Salt to taste

For the seasoning

Coconut oil – 1 tbsp
Mustard seeds – ½ tsp
Curry leaves – 1 sprig


In a kadai add the oil and splutter mustard seeds.
Add the curry leaves,green chillies and then onions.
Fry till the onions become light brown.
Add the tamarind extract and salt to taste.
Simmer till the onions become soft.
Add the masol and stir well,let it simmer till it becomes thick.
Serve hot!!

*If you don’t have the masol,you can use freshly roasted masala,for that you’ll need –
Grated coconut – 3-4 tbsp
Coriander seeds – 2 tbsp
Red chillies – 2-3
Urad dal – 1 tsp
Methi – ½ tsp
Haldi – ¼ tsp

Dry roast all the ingredients until they get evenly browned.Keep stirring to avoid burning.
Grind into a smooth paste using enough water.
Use in place of masol.

P.S-This is not the recipe for traditional Kerala style theeyal,this is how I make it.


  1. I love this dish, my mom used to make them too. I always enjoyed them with plain rice.
    This looks yummm

  2. looks good..i have never used small onions ..have to try this one..

  3. this dish is new to me. will try soon.

  4. Delicious Theeyal..loved ur personnal touch of preparing ulli theeyal..

  5. I love chana curry with Soyi bhajjil masolu..My amma made lots of masolu for me when she came to visit us. I have to try this one.. Looks yummy!

  6. just out of curiosity, can we make Pavakka (karthe) theeyal the same way.... it would great if u let me know......thanks neena


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